Crispy Coconut Chicken Strips with Scallion Rice and Quick Pickles

These crispy coconut chicken strips are the ultimate grown-up take on chicken tenders. Coated in a panko-coconut mixture and fried to a deep golden brown, they’re crunchy on the outside and juicy on the inside. Serve them alongside fluffy scallion rice, tangy homemade pickled cucumbers and a sweet Thai chili sauce for dipping.

This dish comes together in about 30 minutes and is perfect for a weeknight dinner that feels special. The combination of textures and flavors-crunchy, creamy, tangy and sweet-will make it a new family favorite.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup White RiceView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup FlourView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Thinly slice the cucumber and scallions. In a small pot, combine rice, 3/4 cup water and a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
2. In a small bowl, combine sliced cucumber, rice wine vinegar, 1/2 teaspoon sugar and 1/2 teaspoon salt. Set aside to pickle, stirring occasionally.
3. Place flour in a shallow dish and season with salt and pepper. In a medium bowl, whisk together sour cream and 2 tablespoons water. In another shallow dish, combine panko and shredded coconut.
4. Pat chicken dry and slice lengthwise into 1-inch-thick strips. Season with salt and pepper. Coat each strip in seasoned flour, then dip into sour cream mixture, letting excess drip off. Press into panko-coconut mixture until fully coated.
5. Heat a 1/2-inch layer of oil in a large pan over medium-high heat. When oil is hot, add chicken strips in a single layer (work in batches if needed). Cook until golden brown and cooked through, 3-5 minutes per side. Transfer to a paper-towel-lined plate.
6. Fluff rice with a fork and stir in scallions and butter. Season with salt and pepper. Divide rice, chicken strips and pickled cucumber (drained) among plates. Serve with sweet Thai chili sauce for dipping.

Recipe Tips

FAQ

Can I use regular breadcrumbs instead of panko?

Yes, but panko gives a lighter, crunchier texture. Regular breadcrumbs will work but may result in a denser coating.

How do I store leftovers?

Store leftover chicken strips and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in an oven or air fryer to maintain crispiness.

Can I make this gluten-free?

Use gluten-free panko and flour. Ensure all other ingredients are gluten-free.